Penny, good to hear from you.
Butane torch feet to remove hair. Clean pigs feet. I cut them with a band saw into pieces with skin on. I pressure cook the pigs feet.
Here is the meat curry recipe I started with. I changed things till I got the taste we like.
•4 tbsps vegetable/ canola/ sunflower cooking oil
•2 large onions sliced thin
•2 large tomatoes diced
•2 tbsps garlic paste
•1 tbsp ginger paste
•2 tsps coriander powder
•1 tsp cumin powder
•1/2 tsp turmeric powder
•1/2 tsp red chilli powder
•2 tsps garam masala powder
•Salt to taste
•Chopped coriander to garnish
Preparation:
•Heat the cooking oil in a heavy bottomed pan, on medium heat.
•When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
•Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
•Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
•Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
•Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
•Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
•Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
•Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
•When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.